I love wild mushrooms and the woodsy smells from kluwak. I think both of them has a great aroma and flavor. The first time I made this kluwak pasta it was a coincidence. That day I’m really craving for wild mushroom pasta but sadly I only had a canned mushroom and I saw a bunch of kluwak in my kitchen.So, I’m thinking why not adding a kluwak to get a tangy taste because I think it taste like a strong mushroom. I’ve made this pasta several times, sometimes using wild mushrooms, canned mushrooms or fresh button mushrooms but my favorite is using wild mushrooms.
According to Recipes Wiki
Kluwak nuts come from the kepayang tree (Pangium edule) of Indonesia & Malaysia, a member of the flacourtia family (Flacourtiaceae). The oily, hard-shelled seeds superficially resemble Brazil nuts. Meaty seeds are edible after the poisonous hydrocyanic acid is removed by soaking and boiling them in water. Fermented kluwak nuts become chocolate-brown, greasy and very slippery. Cooked seeds are used in a number of popular Malaysian and Indonesian dishes.
When harvested from the tree, the kluwak is not ready to be used. It needs to be fermented for sometime, due to its poison. The process of fermentation is done after the kluwak is boiled in hot water for sometime and then they are buried in the ground. The humidity of the soil helps the process of fermentation. When ready, the meat of the kluwak will change from white colour into black, and the taste of the good and ready to use should not be bitter.
- 1 ounce dried porcini mushrooms
- 1 pound pasta
- 3-5 dried kluwak , soaked in warm water
- 1 cup hot water
- 2 tablespoon olive oil
- 4 ounces mushrooms or wild mushrooms
- 1 tablespoon minced garlic
- 2 green chillies or dried red chillies
- salt and black pepper to taste
- 1/4 cup grated parmesan
- 1 handful fresh flat leaf parsley, chopped roughly. Optional
- Brush off any dirt from the mushrooms with a dish towel. Slice the mushrooms thinly. Set aside
- Crush kluwak shells using hammer and taking it out from shell. Soaked in warm water for about 5-1o minutes. Drain it and grind it using mortar and pestle. Set aside.
- Soak the dried porcini mushroom in a hot water 10-15 minutes. Drain and sliced the porcini mushroom
- Bring a large pot of salted water to boil. Cook the pasta al dente and drain, saving about 1/2 cup of the pasta water.
- Meanwhile, heat olive oil in a pan over medium heat. Add the garlic and cook for 2-3 minutes. Add the mushrooms and kluwak to the pan and season it with a pinch of salt and continue to cook until they start to brown, about 5 minutes.
- Add pasta to the mushrooms if the pasta seems dry add dribbles of pasta water. Add parsley, grind black pepper and grated parmesan. Toss gently, coating the pasta with the mushrooms.
- Serve and sprinkle with extra parmesan.